Summer Broccoli Salad
There are many versions of broccoli salad. Here is one that is not too heavy, not too light – just perfect!
Serves 6
Ingredients
- 1 large bunch or about 4 small heads of broccoli
- 1/2 red onion, thinly sliced/li>
- 1 cup frozen peas, defrosted and rinsed
- ~6 strips of dry cured applewood smoked bacon
- 1/2 cup sliced almonds, toasted
- 1/2 cup mayo (I make my own with olive oil and will post that recipe soon)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Preparation
- Including about half of the stalk from each head, chop the broccoli into tiny florets.
- Blanch by throwing into a boiling pot of salted water for about 2 minutes, then dumping into ice bath to cool.
- Lay bacon on a baking sheet and put into a 350 degree oven for about 20 minutes, until crispy. (you may have to pour out grease about half-way through baking)
- Combine broccoli, peas and red onion in a large bowl.
- In a small bowl, combine mayo, vinegar and honey and stir well.
- Drizzle over broccoli mixture and toss.
- Once cooled on paper towels, chop bacon and sprinkle over salad with almonds and toss again.
